Prepare the Batter:
In a mixing bowl, combine the pancake mix, egg, milk, and 2 teaspoons of vegetable oil. Stir until most lumps are gone. Let the batter rest for 5 minutes to help it stick better to the s’mores.

Assemble the S’mores:
Break each graham cracker sheet in half to create squares. Place one half of a graham cracker down, top with a marshmallow, then add half of a chocolate bar, and finish with another graham cracker square. Press gently to make them stick together.

Heat the Oil:
Pour vegetable oil into a deep pot, filling it to a depth of about 3 inches. Heat the oil to 375°F. Use a candy thermometer to maintain the correct temperature.

Coat the S’mores:
Using tongs, dip each assembled s’more into the batter, ensuring it is fully coated. Let any excess batter drip off before frying.

Fry the S’mores:
Carefully lower the battered s’mores into the hot oil using tongs. Hold the s’mores in the hot oil for a few seconds until the batter starts to cook, which helps them stay together. Fry for 3–4 minutes until golden brown, turning once if needed for even cooking.

Drain and Serve:
Remove the fried s’mores from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool for 5–10 minutes before serving, as the filling will be very hot. Optionally, dust with powdered sugar before serving.